It may sound strange to cook the lettuce in this recipe, but it gives a wonderful texture and flavour to the dish. This is a lovely accompaniment to a summer’s barbecue – the colours and textures here really showcase these wonderful seasonal ingredients

 

METHOD

  1. Simmer the petit pois in a large pan of salted water for 1 minute, before draining and rinsing with plenty of cold water (this ensures they keep their vibrant, green colour).
  2. Next, quarter the little gem lettuces and fry in a little olive oil until they are just browned. Set aside to cool.
  3. Meanwhile, halve the radishes and ribbon the courgette with a peeler or small paring knife.
  4. In a large serving bowl, arrange the charred little gem, petit pois, courgette ribbons and radish.
  5. Crumble over the feta, and sprinkle with the poppy seeds.
  6. To make the dressing, blitz all of the ingredients in a food processor or blender and drizzle over the salad just before serving.

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